This meaty and savoury 5th taste originally associated with Japanese cuisine has grown by 36% on menus in the past year alone.1 Naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori can give the trend a fresh spin in salads with layers of colour that taste as good as they look.

 

Try these recipes: 

Miso Soba Noodle Salad with Tofu

Miso Soba Noodle Salad with Tofu

Soba noodles topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with umami dressing made with fish sauce, hoisin, soy sauce and Hellmann’s® Creamy Cucumber Dressing.

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Sesame-Soy Mushroom Salad

Sesame-Soy Mushroom Salad

Roasted baby bella, shitake and white button mushrooms mixed with baby spinach and shaved parmesan, then coated with Hellmann’s® Sesame Thai Vinaigrette and soy sauce. Sprinkle with toasted sesame seeds and lemon zest.

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Grilled Bok Choy Salad

Grilled Bok Choy Salad

Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Ultimate Caesar Dressing, Sesame Thai Vinaigrette and fish sauce. Topped with puffed wild rice and pork belly.

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1MMI Data Q1 2017

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